Syllabus: Pastry and Baking Program - LAP - Celebration Cake Making and Decorating | The French Pastry School

Syllabus: Pastry and Baking Program - LAP - Celebration Cake Making and Decorating

LAP - Celebration Cake Making and Decorating

Course Description:

In this course module, students learn the history of celebration cakes such as the wedding cake, and how to make British- and American-style celebration cakes, including baking, decoration, and assembly work. Students will bake sponge cakes, create buttercream fillings, make gumpaste flowers, royal icing piped decorations, and rolled fondant. Students will then produce wedding and celebration cakes incorporating all these elements, from design, baking, and assembly to covering and decorating. Students also will make the classic French wedding cake, the Croquembouche.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and Co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs. Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, French Cakes & Tarts, Petits Fours & Miniature Pastries, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn about the history of celebration cakes, such as the wedding cake, in Britain and the United States.
  • The student will learn elements of British and American celebration cakes, including baking, decoration, and assembly work.
  • The student will learn how to bake sponge cakes, create buttercream fillings, and make gumpaste flowers, royal icing piped decorations, and rolled fondant.
  • The student will learn how to produce wedding cakes incorporating all these elements, from design, baking, and assembly to covering and decorating.
  • The student will learn how to create the classic French wedding cake, the Croquembouche.


Student Learning Outcomes:

  • The student will be able to create elements of British and American celebration cakes, including baking, decoration, and assembly work.
  • The student will be able to create classic American sponge cakes, create buttercream fillings, and make gumpaste flowers, royal icing piped decorations, and rolled fondant that meet saleable production standards.
  • The student will be able to produce wedding cakes incorporating all these elements, from design, baking, and building to covering, assembling flowers, and decorating.
  • The student will be able to bake, build, and assemble the classic French Croquembouche, including pâte á choux, nougatine (toffee) work, royal icing string work, and sugar art.


Course Outline:

  • The foundation of wedding cake baking. (2 hours lecture; 6 hours lab)
  • The foundation of wedding cake decoration including buttercream, royal icing, fondant, and gumpaste. (10 hours lecture; 50 hours lab)
  • Traditional French celebration cakes (Croquembouche). (2 hours lecture; 5 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Practical examination of key course recipes

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.